Citrus Cheesecake
375g cream cheese
1/2 cup sugar
2 tbsp flour
1 tsp grated orange zest
1 1/2 tsp grated lemon zest
2 eggs
85 mL whipping cream
Crust
1/2 cup self-raising flour
1 cup regular flour
1/4 cup sugar
1 1/2 tsp lemon zest
2/3 cup butter
1 egg
1. For the crust mix together the flours, sugar, butter and zest in the food processor for 30 seconds.
2. Add the egg and process until the dough comes together. Wrap the ball of dough and chill for 20 minutes in the fridge.
3. Once the dough has chilled roll it out between two sheets of parchment paper until it is big enough to cover the bottom of your spring form pan and up the sides. Trim the edges and cover the dough with parchment paper and weigh down the dough with a couple cups of rice. Bake for 10 minutes at 415 with the rice on top, smooth down the dough with the back of a spoon and then bake for another 5 minutes without anything on top. Let cool.
4. For the filling beat the cream cheese, sugar, flour, and zest until smooth. Add the eggs one at a time then the cream.
5. Pour the filling over the crust and bake for 50-60 minutes. Let cool, then store in the fridge. Top with whipping cream and candied zest if you like!
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